Friday, April 25, 2014

Lemon Bars

During the week of my birthday, I was stuck in the kitchen making everything from a rack of lamb for my birthday dinner to Madeleines for Amado's Easter giveaways. Yes, if you work with Amado, you probably received some of the sweets we've made at one point. Another dessert I made were lemon bars for when his family came over to our place after celebrating my birthday at Grimaldi's. *Sidenote: If you've miss that slice pizza from Brooklyn, head on out to Grimaldi's in El Segundo. It's the closest you'll get to some legit New York pizza.
Oh and this jadeite cake stand! Amado got it for my birthday. I've been eyeing one ever since I saw it at Bountiful on Abbott Kinney. I told him I'd like to live in that store and the ice cream shop across the street.

Original recipe makes 1 - 9x13 inch pan

CRUST

1 cupbutter, softened

1/2 cupwhite sugar

2 cupsall-purpose flour

FILLING

4 eggs

1 1/2 cupswhite sugar

1/4 cupall-purpose flour

2lemons, juice

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. Dust with powdered sugar before serving.